
From Pinzimini Restaurant at The Westin Mission Hills Golf Resort & Spa in Greater Palm Springs.
Ingredients
7oz salmon filet 1⁄2 cup heirloom carrots 1⁄2 cup green beans 1⁄4 cup grape tomatoChermoula sauce: (Up to 4 servings)
1⁄2 bunch parsley 1⁄2 bunch cilantro 3 springs rosemary 3 springs thyme 3 cloves garlic 2 Tbsp. lemon juice 3 Tbsp. cumin powder 1 cup olive oil Salt Pepper To make:- Wash Heirloom carrots well (do not peel).
- Cut off ends of green beans.
- Coat carrots and green beans with cooking oil, salt and pepper.
- Place in a single layer on a baking dish and roast in the oven at 350 for 20–25 min (adjust time depending on size of carrot) until carrots are soft with a little bite to them.
- Cut carrots into half inch pieces and place them to the side.
- Season salmon with salt and pepper, place on grill skin side up (does not need to have skin) until a grill mark is achieved.
- Remove salmon from grill and transfer to a baking dish.
- Bake in the over at 350 for 10–12 min (for a medium cooked filet, adjust according to preference).
- In a blender, mix all Chermoula sauce ingredients together (remove rosemary from stem!) until a smooth texture is achieved (like chimichurri sauce).
- Add salt and pepper as preferred.
- In a medium pan, sauté grape tomatoes with olive oil until they become soft.
- Add green beans and carrots to tomatoes with about two-thirds of the Chermoula sauce until all ingredients are even temperature.
- Place veggies on plate with salmon laying over veggies.
- Drizzle Chermoula sauce over the salmon.